Put the lamb chops in a large dish and pour over the teriyaki sauce, grated ginger, lemon juice and soy sauce. Cover and set aside until needed.
Meanwhile, bring a large pan of water to the boil. Rinse the rice and add to the pan. Bring the water back to the boil, then cover with a lid and simmer for 10 minutes.
Add the soya beans and cook for a further 3 minutes. Drain the rice and beans and run under a cold tap to cool. Drain again and toss with the pepper, spring onions and coriander.
Heat a griddle pan over a high heat. Remove the lamb chops from the marinade and cook for 3-4 minutes each side, or until cooked through. Serve with the rice salad.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.